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Simple Roasted Sungold Tomato Pasta – a creamy, summery tomato pasta that’s full of fresh flavor and just the right amount of cozy. Sweet, roasted Sungold cherry tomatoes are blended with shallots, garlic, chile peppers, goat cheese, and Parmesan to create a silky, vibrant sauce. Tossed with pasta and finished with crispy prosciutto and fresh basil, it’s the perfect mix of comforting and bright. Simple, delicious summer food you’ll be making on repeat.
Right now, this is hands-down one of my favorite pasta recipes. And I’ve made a lot of pasta! But this one checks all the boxes—creamy, flavorful, seasonal, and so easy to pull together. It’s everything I want in a summer dinner.
The inspiration came the moment I spotted sweet Sungold cherry tomatoes at our local grocery store. I wait all year for these—they’re like nature’s candy, so bright and full of flavor.
I knew I wanted to let them shine. A salad would have been fine, but a creamy tomato pasta? That just felt right. If you can’t find Sungolds, no worries—any ripe cherry tomato will work and still taste amazing.
What Are Sungold Cherry Tomatoes?
Sungold cherry tomatoes are some of the sweetest, juiciest, and most beautiful tomatoes you’ll find. Their vibrant orange-yellow color makes any dish pop, and their flavor is almost tropical—bright, tangy, and naturally sweet. I get excited every time I spot them in the store or farmers market!
These little tomatoes add a burst of sweetness to anything you toss them into—whether it’s a creamy pasta like this one, a fresh summer salad, or a simple caprese with burrata (a personal favorite combo!).
Fun fact: Sungolds tend to stay firmer longer than other cherry tomato varieties, and once they start producing fruit, they’re ready to harvest twice a week. Perfect for gardeners and tomato lovers alike!
Here are the details
Ingredients
- salted butter
- Sungold cherry tomatoes – or use whatever variety you have access to
- shallots
- garlic
- fresh thyme
- crushed Calabrian chile peppers – or use chili flakes
- prosciutto – omit if vegetarian
- short cut pasta – use pennoni
- creamy goat cheese – ricotta or a creamy cheese are nice too
- parmesan cheese
- fresh basil
Special Tools
For this recipe, a handheld immersion blender will come in handy, but you can also use a blender or food processor. Additionally, you’ll need a Dutch oven or braiser for roasting and mixing the pasta. And a large pot for boiling the pasta.
Steps
Step 1: Roast the Tomatoes
Start by roasting the tomatoes. Add them to a large, oven-safe Dutch oven or braiser. Toss in the butter, shallots, garlic, thyme, and crushed Calabrian chile peppers.
Then, lay the prosciutto slices over the tomato mixture. As everything roasts, the tomatoes burst, the garlic caramelizes, and the prosciutto becomes crisp and salty—so good.
If you don’t eat meat, feel free to skip the prosciutto. The pasta will still be incredibly flavorful and satisfying.
Step 2: Purée the Tomatoes
Once the tomatoes are roasted, carefully remove the crispy prosciutto and set it aside for topping the pasta later.
Use an immersion blender to blend the tomato mixture right in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the mixture to a regular blender and purée until silky.
Step 3: Boil the Pasta
While the sauce is resting, bring a large pot of salted water to a boil and cook your pasta according to package directions. Before draining, make sure to reserve 1 cup of the pasta water—you’ll need it for the sauce.
Lately, I’ve been loving Pennoni pasta—it’s like a larger version of penne with ridged, angled ends that hold onto sauce beautifully. But use whatever pasta you love!
Step 4: Toss the Pasta
Add the hot, freshly drained pasta to the creamy tomato sauce. Stir in the goat cheese, Parmesan, fresh basil, and a splash of the reserved pasta water.
Gently toss until the cheese is melted and the sauce coats every bite. The fresh basil will be super fragrant once it hits the warm pasta—so summery and fresh!
Step 5: Finish and Serve
If needed, thin the sauce with a little more pasta water to reach your desired consistency.
Scoop the pasta into bowls and top with the crispy prosciutto, extra Parmesan, and a few more basil leaves. Serve right away and enjoy every cozy, creamy bite.
Add Protein and Greens
For a heartier meal, try serving this with simple grilled chicken—just toss it with Italian seasoning and olive oil before grilling. It pairs perfectly with the creamy tomato sauce.
Add a side salad with fresh greens, and you’ve got the ideal summer dinner. Easy enough for a weeknight, but special enough to serve when entertaining friends on a Friday or Saturday night.
Looking for more summer recipes? Here are a few ideas:
Skillet Burst Cherry Tomato Summer Pasta with Lemony Breadcrumbs
One Pot Creamy Roasted Red Pepper Chicken Pasta
Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata
Detroit Style Tomato Herb Pepperoni Pizza
Cherry Tomato Pasta Alla Vodka
Lastly, if you make this Simple Roasted Sungold Cherry Tomato Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Roasted Sungold Cherry Tomato Pasta
Servings: 6
Calories Per Serving: 582 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425°F.2. In an oven-safe pot or large roasting pan, toss together the butter, tomatoes, shallots, garlic, thyme, Calabrian peppers, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crispy.3. Pull the prosciutto off the tomatoes and set aside. 4. Using an immersion blender, puree the tomatoes into a creamy sauce, or use a blender. 5. Cook the pasta according to package directions until it is al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.6. Add the pasta, goat cheese, parmesan cheese, basil, and 1/2 cup pasta cooking water to the tomato sauce, stirring until smooth. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
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